New York needs better Mexican food. There, I said it.


Grilled Veggie TacosGreen zucchiniYellow squashPortobello mushroomsOlive oilSaltRed onion, mincedCilantro, choppedSour cream (optional)LimeCorn tortillas  Trim ends of squash and zucchinis. Cut in half lengthwise. Toss zucchini, squash and mushrooms in olive oil. Season with salt. Grill (or chop and saute in a pan) until cooked through. Roughly chop and toss together. Warm tortillas and fill with grilled veggie mixture. Add dollop of sour cream. Sprinkle with cilantro and onion. Serve hot with a wedge of lime. 
Can you believe it’s almost August? I have barely even a hint of a suntan and I’ve been in the kitchen much less than I’d like. This must be rectified! I’ll be spending all day Saturday floating down the Delaware River in an inner tube with 40 other people, which I couldn’t be more excited about. I’ll get to cooking soon..